Dum Gobhi (Cauliflower Curry)

Here's another one from the NZ backlog. It's a fairly straight-forward vegetable curry. And while it won't stand as a meal on its own, it does make a great side dish.

Dum Gobhi

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 c. shredded fresh coconut (or 1/2 c. dried coconut, rehydrated)
• 1/4 c. raw cashew nuts
• 1 Tbsp. white poppyseeds
• 1 Tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. coarse sea salt
• 1/4 tsp. ground turmeric
• 2-3 dried red Thai, cayenne, or arbol chilies
• 1 cinnamon stick, broken
• 1-2 Tbsp. canola oil
• 1 onion, chopped
• 1/4 c. ginger paste
• 1 1/2 c. water, divided
• 450g cauliflower florets

Directions

1. Combine coconut, cashews, poppyseeds, coriander, cumin, salt, turmeric, chilies, and cinnamon in a blender and purée.
2. Heat oil over medium heat.
3. Add the onion and ginger and stir-fry until light brown (5-7 minutes).
4. Add the coconut paste and stir-fry for 1-2 minutes.
5. Add 1/2 c. of the water and deglaze the pan.
6. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until it turns yellowish-brown and oil starts to separate from the sauce (~15 minutes).
7. Add remaining 1 c. of water and the cauliflower.
8. Cover and cook, stirring occasionally, until cauliflower is fork tender (25-30 minutes).